Savory cheese puffs native to Burgundy, gougères are traditionally made with that region's mild, nutty Comté cheese. F&W's Test Kitchen Supervisor Marcia Kiesel prepares her ethereal, crispy rounds with Roquefort, a robust blue cheese from southwestern France. The cheese mellows out when baked in pastry, providing a deliciously pungent and mildly salty bite. Serve with a dry rosé, (see our 7 Rules for Perfect Pairing).
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